Favorite Bean & Corn Chili With Pasta
Super easy and tasty, this dish can be made in 10–15 minutes. You can save even more time by using canned tomatoes, canned kidney beans, and frozen corn, just make sure to check the salt content for the canned tomatoes.
Gluten Free
Low Sugar
Nut Free
Soy Free
All of our recipes are oil free and vegan.
Prep time: 15 minutes
Cook time: 15 minutes
Yield: 6 servings
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
What You'll Need
1 cup diced onions
4 garlic cloves, minced
1 Tbsp dried oregano
1 Tbsp chili powder
2 Tbsp low-sodium vegetable broth
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can diced tomatoes with jalapeños
1 cup chopped green bell peppers
1 large carrot, grated
2 cups corn
1 tsp salt
8 ounces whole grain pasta, cooked
Earn your plant-based nutrition certificate
How to Make It
1 In a medium skillet, sauté onions, garlic, oregano, and chili powder in vegetable broth over medium-high heat until onions brown.
2 Add kidney beans, tomates, bell peppers, carrot, corn, and salt. Cover and cook over medium heat for 12–15 minutes.
3 Serve on top of cooked pasta.
You Might Also Like
Copyright 2022 Center for Nutrition Studies. All rights reserved.
